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Cabbage Salad
From Vegetarian Cook Book, 1904
Serves 2
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
501Calories
8 gProtein
24 gCarbs
43 gFat
Full nutrition (34 nutrients)
Calories501 kcal
Protein7.9 g
Carbohydrates24 g
Fiber5.6 g
Sugars7.5 g
Total Fat43 g
Saturated Fat14 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat15 g
Omega-30 g
Cholesterol60 mg
Sodium43 mg
Potassium653 mg
Calcium145 mg
Iron1.7 mg
Magnesium75 mg
Phosphorus188 mg
Zinc1.3 mg
Copper0.4 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C105 mg
Vitamin A10 mcg
Vitamin E0.1 mg
Vitamin K1.9 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate106 mcg
Choline2.6 mg
Caffeine0 mg
Water237 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 40. The excerpt below is the record exactly as published.
CABBAGE SALAD Cabbage, chopped very fine, II/2 cups. Walnuts, chopped, % cup. Cream, % cup. Lemon, juice of 1. Sugar, 1 tablespoon. Salt
Cook this with the app: pantry check, scaling, and the assistant.